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By Sean Gariano
Chicken Quesadillas
6 steps
Prep:40minCook:25min
Updated at: Fri, 19 Apr 2024 22:34:40 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
9
Low
Nutrition per serving
Calories674.1 kcal (34%)
Total Fat41 g (59%)
Carbs30.2 g (12%)
Sugars4.9 g (5%)
Protein46.5 g (93%)
Sodium1095.6 mg (55%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 Tbspextra-virgin olive oil
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2bell peppers
thinly sliced
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1onion
thinly sliced
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kosher salt
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freshly ground black pepper
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2boneless skinless chicken breasts
sliced into strips
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½ tspchili powder
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½ tspground cumin
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½ tspdried oregano
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4flour tortillas
medium
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1 cshredded monterey jack
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2 cshredded cheddar
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1 Tbspvegetable oil
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1 spoonfulCorn starch
mix in and cover chicken strips before cooking
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sour cream
for serving
Instructions
Step 1
In a large skillet over medium heat, add around half the skillet size radius with olive oil, heat.
Step 2
Add peppers and onion and season with salt and pepper. Cook until soft. Transfer to a plate.
Step 3
Heat remaining half skillet size radius vegetable oil over medium heat. Season chicken with spices, salt, and pepper and cook, break up big pieces with spoon and stirring occasionally, until golden and cooked through.
Step 4
Turn stove off, transfer to plate, take out panini press and set it to 400F, grill-panini, and turn it on high
Step 5
Take 1 flour tortilla and with tongs add top half of the tortilla with cooked chicken mixture, pepper-onion mixture, and a heavy sprinkling of both cheeses
Step 6
Fold the other half of the tortilla over and put on panini press and press until golden, 5-6 minutes . Repeat
Notes
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